Appetizer: Squid in Spicy Sauce

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Ingredients for 4 servings

5 tbsp vegetable oil

2 tbsp red curry paste

2 kaffir lime leaves, deveined and torn into 3 pieces

5 tbsp water

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp sugar

1/2 cup bamboo shoot strips

8 oz cleaned squid, cut into 1-inch pieces

5 long green beans, trimmed and cut into 1-inch pieces

20 whole fresh basil leaves

Strip of red peppers

2 1/2 cups freshly steamed rice

Preparation

Heat oil in a wok on high heat until it is hot.  Add red curry paste and the lime leaves, and stir to dissolve.  Turn heat down to medium high head and add water,  Stir and cook for 2 minutes until the sauce is bubbling and releasing its favors.

Add fish sauce, soy sauce and sugar and stir for 30 seconds.  Add squid, bamboo shoots, pepper, and green beans, and stir to mix.  Turn the heat to maximum and stir fry for 2 to 3 minutes until the squid turn milky white texture and the vegetables are soft and shiny.

Add 3/4 of the basil leaves, stir and transfer it to a serving dish and top with the rest of the basil and some thin strips of  red pepper.  Serve immediately with steamed rice.

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